Nothing says home quite like a warm chicken pot pie, that is why it’s on our list of Te Recipes Every Cook Should Know. It’s filling, comforting, and always delicious! Top your creamy chicken and vegetable mixture with pie crust or substitute with puff pastry for a more dramatic presentation. Another option is a layer of your favorite biscuit dough dolloped onto the filling just before the pot pie goes into the oven.
Makes 4 to 6 servings
Ingredients
- 3 tbsp butter or vegetable oil
- 11/2 cups diced yellow onion
- 2 tsp minced garlic
- 3 tbsp flour
- 3 cups chicken broth
- Salt as needed
- Freshly ground black pepper as needed
- 1 cup diced carrot
- 1 cup diced celery
- 2 cups diced red or Yukon Gold potato
- 4 cups diced cooked chicken meat
- 1 cup green peas (thawed if frozen)
- 2 tbsp chopped flat-leaf parsley
- Two 9-inch prepared pie crusts or puff pastry sheets
Directions
- Preheat the oven to 350 degrees F.
- Heat the butter or oil in a saucepan over medium-high heat until it shimmers. Add the onion and sauté, stirring frequently,until tender, 10 to 12 minutes. Add the garlic and sauté until aromatic, about 30 seconds. Add the flour and cook, stirring constantly, until pasty and thick, about 2 minutes. Add the broth, whisking well to work out any lumps. Bring to boil and then immediately reduce the heat to low and simmer, stirring frequently, until thick, about 15 minutes. Season to taste with salt and pepper.
- Add the carrot, and celery, and potato, and simmer until the vegetables are tender. Add the chicken and peas and remove from the heat. Season to taste with salt and pepper. Stir in the parsley.
- Spoon the filling into individual crocks or a baking dish. Cover the filling with pie crust or puff pastry dough, cut to the appropriate shape. Cut vents in the crust and press the edges of the dough onto the baking dish or crocks to seal.
- Bake the pot pie until the pie crust or puff pastry is golden and flaky, about 45 minutes for a large pot pie and 25 minutes for individual crocks. Serve immediately.
Can i make with gluten free flour?
We haven’t tested it with gluten-free flour, but you should be able to use your favorite gluten-free flour blend for the pie crust. Let us know if you try!
Hello. The title is this recipe is “Ten Recipes Every Cook Should Know”. Could you please tell me if there is is list including the other nine? Thank you.
Hi there! This recipe was part of series, so you can find the other posts by searching 10 Recipes Every Cook Should Know — click here! https://www.ciafoodies.com/?s=ten+recipes+every+cook+should+know
This recipe DOES work with gluten-free flour. As a severe celiac, I’m constantly tailoring dishes. I used an all-purpose gluten-flour blend for the 3 tbsp. of flour (the blend consisted of brown rice flour and several starches).
As celiacs, we invariably have to make our own pie crusts. When doing this, I always add a about a half tsp of xanthan (or guar) gum to the gluten-free flour to better hold it together.
This recipe was GREAT! Even reheating leftover pot pies the next day it was just as (if not more) tasty.
Wonderful! Thanks so much for sharing!